Description
Experience the unmatched satisfaction of biting into a warm, toasted muffin featuring a perfect English Muffins Yeast Dough. These breakfast staples offer a delightful contrast between a crisp, golden exterior and a soft, airy interior filled with iconic nooks and crannies. Making your own English Muffins Yeast Dough allows you to bypass the preservatives and refined sugars found in store-bought versions.
Ingredients
3.5 cups Organic Bread Flour or Spelt Flour
1.25 cups Warm Filtered Water (110°F)
1 packet Active Dry Yeast (2.25 tsp)
1 tablespoon Raw Honey or Maple Syrup
1 teaspoon Fine Sea Salt
2 tablespoons Melted Virgin Coconut Oil or Ghee
1/4 cup Organic Cornmeal
Instructions
- Combine warm filtered water, raw honey, and active dry yeast in a large glass bowl. Let sit for about 5 to 10 minutes until foamy
- Add melted coconut oil and half of the flour to the yeast mixture; stir until a shaggy paste forms
- Gradually add the sea salt and the remaining flour, mixing until the dough pulls away from the bowl. The dough should be slightly sticky
- Cover the bowl with a damp cloth and let the dough rise in a warm spot for 60 to 90 minutes until doubled in size
- Gently deflate the dough and turn it out onto a surface dusted with cornmeal. Roll to a thickness of about 1 inch and cut out muffins
- Place cut muffins on a baking sheet dusted with cornmeal, cover, and let rest for 30 minutes
- Heat a cast-iron skillet over low-medium heat. Cook muffins for 7 to 8 minutes per side or until the internal temperature reaches 200°F
Notes
Use a fork to split muffins to preserve interior ridges and nooks.
Maintain low heat on the skillet to ensure even cooking.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Category: Breakfast
- Method: Cooking on Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg